SAY CHEESE!

Mozzarella Cheese

The origin of making cheese had to be invented by a shepherd on his 'whey' to work one day; he put milk in a goats stomach sack and during the day it turned to cheese. Rennet is found in a goat stomach, and that's what makes the cheese separate from the whey.
I wanted to learn how to make cheese since we are surrounded by dairy farms and that I love to eat cheese. I headed out on a venture that took me door to door asking Amish women if they made cheese? Unfortunately the youth might have skipped a generation on this process, because they shook their heads and acted a bit insulted that I thought they could make cheese just because they were Amish
It wasn't until one September day, that I saw Rachel on her scooter, and asked her about making cheese, and she said, "My mother makes cheese and she is coming up to visit next week, so why don't you talk to her!" Linda, Rachel's mom, a past generation, did come up to visit and shared her Colby cheese with us; and it was delicious. She sent me all the information, and with that information made some hard cheese. Linda broke the mystery of making cheese for me, and after that I tried making all kinds of cheese.
The one cheese that gives me the greatest pleasure to make is mozzarella.
Mozzarella is a very easy cheese to make; it takes maybe 30-45 minutes and gives you instant gratification. I have debated whether to give everyone the recipe for this because it is a bit lengthy  and decided to just link you to Riki "The Queen of Cheese" because that is where I learned the recipe....http://www.cheesemaking.com/ 
If you go to this website you can find recipes, troubleshooting, and everything you need to get started.

Whole milk works best

I use whole milk that is only one day fresh. Sometimes raw milk. Just don't use ultra pasteurized milk.

Fresh ingredients

Make sure you use up to date ingredients they can be found on web sites...like The New England Cheese Co.

Mix thoroughly

Make sure your utensils are clean and place them in a clean container while working.

Adding rennet

Rennet can be vegetable or animal and can be stored in the freezer for up to 3 years. A package goes a long whey! And don't throw that whey away...it can be used for bread recipes instead of water-just don't add salt to the recipe, marinade for chicken, and can also be tossed in the garden.

1 gallon of milk makes 1 lb of cheese

My hope is that you give it a try. Once you make it you will be hooked!